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No Knead Black Pepper Parmesan Potato Focaccia

A delightful bread topped with thin slices of potato seasoned with black pepper, parmesan, and flaky salt.

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Potato Type: Yellow
Cuisine: AmericanItalian
Prep Method: BakedBoiled


AppetizerSide DishSnack

Prep Time

20 Mins

Cook Time

41 Mins


Serves 18


A delightful bread topped with thin slices of potato seasoned with black pepper, parmesan, and flaky salt.


  • 5 cups (1200ml) Water (heated to 90 F (32 C))
  • 1 pkg. (21g) Dry Active Yeast
  • 4 tablespoons (60g) Granulated Sugar
  • ½ cup (100g) Mashed Potatoes (no butter, no seasoning)
  • 10 cups (1250g) Bread Flour
  • 2 each (5.3 ounce) (300g) Yellow Potatoes, sliced
  • 4 cups (960ml) Water
  • 1 teaspoon (6g) Kosher Salt


  • ½ cup (120ml) Extra Virgin Olive Oil
  • ¼ cup (23g) Parmesan Cheese, grated
  • 1 tablespoon (6g) Ground Black Pepper
  • 2 tablespoons (3g) Fresh Thyme Leaves (Optional)
  • As Needed Flakey Salt (Optional)


  1. Preheat the oven to 375 F (190 C). 
  1. Mix the water together in a large container with the yeast, sugar, and mashed potatoes. Allow the mixture to sit for about 5 minutes until the yeast begins to activate, the mixture will start to look bubbly. 
  1. Mix the flour into the yeast mixture and using a rubber spatula bring the dough together just until the flour is absorbed. 
  1. Cover the mixture with a lid and allow it to sit at room temperature for 30 minutes. Once the time has elapsed, you’ll want to do the first in a series of stretch and folds. To do this wet one of your hands with room-temperature water, this will prevent the dough from sticking to you. Gently reach under the dough on one side and pull the dough on top of itself, rotate the container a ¼ turn, and repeat. Do this all the way around until all four sides have been stretched on top of the dough. Cover the dough and allow the dough to rest for 45 minutes before repeating the stretch and folds. You will want to do this 3 times, for a total of 2 hours and 15 minutes. After the last stretch and fold divide the dough into two pieces and transfer the dough to two baking pans (a casserole dish with 2-inch sides works well for this) drizzled with about half of the olive oil. Cover the dough with an inverted pan or gently with plastic wrap and allow the dough to rise for another 60 minutes.  
  1. While the dough rises, cook the potatoes by placing the sliced yellow potatoes into a small pot and cover them with the water and add in some salt. Place the pot over medium-high heat and cook for 10-12 minutes or until tender but not falling apart. Drain the potatoes and allow them to cool slightly. 
  1. Drizzle the top of the dough with the remaining olive oil, and season the tops with parmesan, and black pepper.  Using the tips of your fingers dimple the dough across the top. Lay the cooked slices of potatoes across the top and season again with the parmesan and black pepper. 
  1. Place the focaccia into the preheated oven and bake for 40-45 minutes or until golden. 
  1. Remove the bread from the oven and immediately transfer the focaccia out of the pan onto a wire rack to cool. There will be some olive oil in the pans so carefully drizzle any remaining oil onto the tops of the bread. Sprinkle the tops with the thyme leaves and flakey salt if you so desire. Slice and enjoy. 


This recipe has 4 hours of rise time that will not required active cooking or preparation.


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Nutrition Facts Per Serving







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